I see what's happening. Just like what they've done with beverage distribution, or buying SAB Miller (even at the price of selling off all the brands) just to get exclusive rights to the South African hop crop, somewhere in the works here is an exclusive distributorship for all these grains. Then your LHBS ceases to exist, and you pay whatever ABI wants for your grain. Enjoy the prices (and choices) while they last.

You cannot be serious. You think ABI gives a crap about homebrewers? This a drop in the bucket market. People are getting very paranoid these days.

Actually, they absolutely do. I used to agree with you, but the more I look into it, the more I believe Robert is correct.

Temp will drop as ferment winds down; I just adjust the thermostat. But I guess my old Johson Control units are obsolete.

Pretty much. I have several I tried to sell for next to nothing and got no offers at all.

They really are fine I guess for my lagering chest and keezer, both of which I just keep at a constant temperature. But as long as the newer units all have a delay to prevent short cycling, I should look into a new one for the fermentation chamber. I suppose the thermowell in my Speidel is sized to fit the typical probes. Any recommendations or caveats, guys?

For years I've been using an Auber TD100 and I'm very happy with it. A lot of people use the Inkbird, which I understand works very well and is pretty inexpensive. I'm currently beta testing a wifi operated controller that shows a lot of promise.

Yep, and I would add: Depending on location, you may not need the heat. But as far as the cold: It's best not to register the ferment temperature directly with your probe, but control the ambient temperature. Remember you'll need ambient temperature to be as much as 8°-10°F below desired fermentation temperature, which you want to monitor separately to dial in your system. Then make sure you have a controller you can set to allow a 4°F or so swing in temperature. Liquid will change temperature much more slowly than the air, so it will hold steady. This way you will prevent short cycling the compressor and greatly extend the life of your unit.

I measure the temp of my ferment because that's what I care about. Both my freezer and my controller have compressor delay built into them, so compressor cycling is not an issue.

Sit back and relax, it's getting frosty in here! On this episode of the podcast, we breakdown the results of our Cryo/T-90 experiment. And since the results were so "weird" - we brought in some extra help in the form of some of the IGORs who helped with the podcast including Brad Macleod, Eric Pierce and Miguel Loza Brown. Together we talk what went right (and sometimes what went wrong with the brew days) and what we all thought of the Cryo beers (including some numbers courtesy of White Labs).

And then in the lounge, Drew sits down with Joshua M. Bernstein, author of the newly released Homebrew World about the stories you find when you talk to homebrewers around the world.

And of course we also cover the whole wide world of beer news, talk about some brewing adventures, answer some questions, drop a little British Museum on you before we get you back to the world.